Stichelton (Raw Cow's Milk Cheese)

$26.95 - $53.95

Why We Love It

Stichelton is a raw milk blue cheese based on a traditional Stilton recipe. The original Stilton predates pasteurization, but nowadays the British name protection laws state that Stilton must be made with pasteurized milk. Stichelton is made in the UK by an American cheese maker named Joe Schneider, and his cheese is both an act of rebellion against the confines of name protection as much as it is a token of homage to British cheese traditions. Learn more

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For hundreds of years the beloved British blue, Stilton, was made with raw milk. Then, during the 20th century, regulation changes happened and it was declared that any cheese called Stilton must be made using pasteurized milk.

In 2006, with the guidance and support of Neal's Yard Dairy, Joe Schneider set out to make a raw milk Stilton. But of course, he couldn't call it Stilton so he came up with the name Stichelton. (Stichelton is the original village where Stilton was made—with raw milk, of course.) Thus, meet Stichelton!

The raw milk gives this cheese a wonderful complexity that is hard to find in other blue cheeses. The hallmark flavors of this cheese are a juicy acidity along with toasty, biscuity notes.

Country of Origin
England
Type Of Milk
Cow

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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Description

For hundreds of years the beloved British blue, Stilton, was made with raw milk. Then, during the 20th century, regulation changes happened and it was declared that any cheese called Stilton must be made using pasteurized milk.

In 2006, with the guidance and support of Neal's Yard Dairy, Joe Schneider set out to make a raw milk Stilton. But of course, he couldn't call it Stilton so he came up with the name Stichelton. (Stichelton is the original village where Stilton was made—with raw milk, of course.) Thus, meet Stichelton!

The raw milk gives this cheese a wonderful complexity that is hard to find in other blue cheeses. The hallmark flavors of this cheese are a juicy acidity along with toasty, biscuity notes.

More Information

Country of Origin
England
Type Of Milk
Cow

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Stichelton (Raw Cow's Milk Cheese)